4-6 ripe Kiefer pears
3/4 c. sugar
1 tbsp. flour
1 pinch salt
2 beaten eggs
1 c. milk
1/4 tsp. vanilla or rum
1 unbaked pie shell
Nutmeg

Peel pears; cut in halves lengthwise and remove cores. Arrange cut side up in pie shell. Mix together sugar, flour, and salt. Add milk to beaten eggs and stir in dry ingredients. Add flavoring.

Pour mixture over the pear halves. Sprinkle with nutmeg. Bake at 400 degrees for 10 minutes. Reduce heat to 325 degrees and continue baking 40-50 minutes, until custard is firm. Serve warm or cold with whipped cream if desired.

Kiefer pears are a cross between Bartlett and a Japanese sand pear. Oscar F. Felton brought 3 of these trees to Pennsauken in 1878 and planted them on his farm. Some of these trees still appear to be growing like wild throughout Pennsauken.